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Amb Khatta (Mango Pickle)
Method
- Wash and cut the mangoes into small pieces.
- Salt them for a couple of hours.
- When the water from the mangoes surfaces, drain it out.
- Spread the mangoes on a piece of cloth and expose them to the sun for 3-4 hours.
- Heat oil. Let it cool.
- In the process of cooling, while still lukewarm, add the mango masala and some salt.
- When the oil has cooled completely, add the pieces of mango and peeled garlic to the masalas in the oil. Mix well.
- Store in a sterilized glass jar.
- Ensure that the oil remains on top by pushing down the mango pieces with your hand.
- Repeat this process every 5 days.
- Keep the mangoes in the sun for a day.
- The pickle will be ready in a month’s time.
- The quantity is 2 ½ kilos.
Ingredients:
2 ½ kg - Rajapuri mangoes (raw)
1 kg - mustard oil
¼ kg - mango masala for pickles (this is a special masala for pickles)
2 to 3 pods - garlic
salt to taste (kitchen salt)
2 ½ kg - Rajapuri mangoes (raw)
1 kg - mustard oil
¼ kg - mango masala for pickles (this is a special masala for pickles)
2 to 3 pods - garlic
salt to taste (kitchen salt)
RECIPES BY ANITA RAHEJA
